Dinner at Miguel's in Callistoga

Luisa - I'm sorry I pointed you in the direction for posting photos,

You are making me *SO* hungry now! smileys/bigsmile.gif

That looks so delicious!

 
Yes, it does and was! I am in the process of trying to choose a recipe from

various ones posted online. Unless anyone has one that is TAT. I have walnuts and a pomegranate just waiting...

 
Luisa - I've usually had the walnut/pom combo in Middle Eastern foods,

but I've never had it in South of the Border fare. Interesting!

 
Here is the recipe from "Like Water for Chocolate" The novel is in the form of a cookbook,

which is very convenient.

The chiles are stuffed with a meat, nut and fruit mixture, and topped with the nut/cream sauce and pomegranite seeds, making the colors of the Mexican flag.

I read up on this dish; it is usually made with fresh, not dried, walnuts, which are available for a short season and have to be stripped of their skin (remember all the hands peeling them in the movie?) but the "Like Water" recipe takes a shortcut using cashews.

We made over 100 of these once for a Cinco de Mayo party many years ago. It was traumatic because we were still stuffing them as the guests arrived, and we hadn't even showered yet, but they were soooooo good. I am sure any version of them would be wonderful, including your vegetarian one.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=7787

 
thanks you all for your input! Now I really want to do it soon. The poblano was very evenly >>

roasted so I'm thinking they may have used a torch. It was kind of "sparkley blackened" if that makes sense.

 
The pom sauce was mildish, so I might want to pump up the pom flavor a

tiny bit and definitely garnish with pom seeds. I also think I would toast the walnuts a bit and just rub with fingers to remove as much of the skin as I could without going all "Commando" with them.

 
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